This mincemeat can be made in two days; the first day, cook the meat in the crockpot, then refrigerate overnight. The next day, reheat the beef in a skillet, then add to the crockpot with all the remaining ingredients and continue cooking. Please note that the mincemeat is made in TWO crockpots the second day.
Prep Time: 30 minutes
Cook Time: 12 hours
Ingredients:
- 3 pounds beef or pork roast, fat trimmed
- 2 teaspoons salt
- 10 cups applesauce
- 1 cup apple cider
- 5 cups grape juice
- 2 pounds raisins
- 1 pound dried currants
- 3 lemons, zest removed and juiced
- 1 cup molasses
- 1 cup dark corn syrup
- 1 tablespoon butter
- 3 tablespoons apple cider vinegar
- 4 teaspoons cinnamon
- 2 tablespoons minced fresh gingerroot
- 3 teaspoons nutmeg
- 1 teaspoon ground cloves
- 3 tablespoons brown sugar
Preparation:
Cut the meat into several pieces and combine with 1 tsp. salt in a 6-7 quart crockpot. Cover crockpot and cook for 8 hours or until very tender; then grind the meat coarsely in a meat grinder or chop using food processor or by hand. Place in very large bowl.
Add remaining ingredients, mix everything together well in TWO 5-6-quart crockpots, cover and cook another 4 hours.
Place mincemeat in clean, sterilized jars. Store in refrigerator for 2 weeks or freeze up to 2 months.
